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In Mexico, she is a legend.

In Spanish, she's sometimes called "La Catrina," the "Lady of the Dead."

But this skeletal lady, often depicted wearing a long, white lace dress, is also simply called: "La Muerte," or "Death."

She is the symbol for the holiday known as "Dia de los Muertos," or the "Day of the Dead." It is observed Nov. 1 and 2, which corresponds with the Catholic celebrations of All Saints Day and All Souls Day. It's an occasion for remembering loved ones who have died.

Candy in the shape of skeletons, skulls and coffins is eaten. Many Mexican shop windows display skeletons hugging, marching, dancing or laughing.

Sugar skulls are also made. They can be eaten or used as a decoration. They are decorated with colorful icing, paint or pieces of foil. Sometimes the name of the dead person is inscribed on the forehead of the skull. Popular skull designs include floral or geometric patterns.

I I I

1 pound powdered sugar
4 egg whites
2 tablespoons granulated sugar
1/2 teaspoon cream of tartar
Pinch of salt
Cornstarch (enough to dust rolled balls with)

1. In a medium bowl, beat four egg whites, slowly adding cream of tartar and pinch of salt until peaks form.
2. Add powdered sugar and work with hands to make a semifirm paste. If mixture is too dry, add small amount of water. If too moist, add more powdered sugar.
3. Roll into balls and dust with cornstarch.
4. Wrap in plastic and refrigerate until cool.
5. Form skulls and facial features by hand. Or use a mold, found at a craft store.
6. Allow to air dry overnight, before applying icing or decorations.
7. For colored skulls, add food coloring to the water BEFORE adding to dry mixture.
Makes 4 small sugar skulls.
Tips: For making fluffy egg whites, use older eggs; and beat eggs that have been brought to room temperature.

Ingredients for icing

3 egg whites
1 pound powdered sugar
1/2 teaspoon cream of tartar

Directions for icing
1. Using electric mixer, add cream of tartar to egg whites and mix until icing peaks.
2. Fold in powdered sugar.
3. Keep in a tightly covered container until used.
Optional: Add small drops of food coloring.

Decorating

Handle skulls carefully while decorating. For piped icing, snip corner off of quart-sized food storage bag. Fill half full of icing and softly squeeze to make designs.
Other options: Use canned icing. If skulls to be used for decorations only, use finger paint instead of icing. Use coconut dyed with food coloring for hair, eyebrows and whiskers.

Tips

* Avoid making sugar skulls on rainy or humid days.
* If making a skull without a mold, have a picture handy for reference while shaping it.
* If a sink isn't available, fill containers with water and have paper towels to wash fingers.
* Always make a few extra skulls in case of mistakes or accidents.
Source: pbskidsgo.org/mayaandmiguel